Mini Lemon Cheesecakes

By á-639

Ingredients

• CRUST:
• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• FILLING:
• 4 packages (each 8 oz) cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 eggs
• 3 tbsp fresh lemon juice
• 1 tsp vanilla
• TOPPING:
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla

Preparation

Step 1

1. CRUST: In a medium bowl, combine graham cracker crumbs and butter. Press into bottom of prepared muffin cups and freeze.
2. FILLING: In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Mix in lemon juice and vanilla. Fill each cup about three quarters full. Bake for 20 to 25 minutes or until they look puffy and the centers have a slight jiggle. Cool on a rack for 10 minutes (do not turn the oven off).
3. TOPPING: In a small bowl, combine sour cream, sugar, lemon juice and vanilla. Pour mixture into the center of each cooled cake and spread out to edges. Bake for 5 minutes more. Cool on a rack for 2 hours. Cover and refrigerate for at least 6 hours before serving.